This apple and feijoa crumble is topped with a whole foods crumb made with oats, buckwheat flour, ground almonds and macadamias. Sweetened with coconut sugar, it's a delicious autumn dessert which happens to be gluten, dairy and refined sugar free.
½cupcoconut oil, chilled and solid (or substitute dairy free spread)
Preheat oven to 180C fanbake.
Put fruit, maple syrup and mixed spice in a medium sized saucepan. Add a splash of water to get it started, then cook over a medium heat for 15-20 minutes, or until fruit is soft but still holds its form. Pour into a baking dish.
Mix dry crumble topping ingredients together in a bowl, then rub in the coconut oil with your fingers. The crumble should have a clumpy, sand like texture.
Tip the crumble mixture over the fruit in a roughly even layer and use your fingers to dimple the surface.
Bake for approximately 20 minutes or until the crumble is golden brown and slightly crisp. Keep an eye on it in the last five minutes, as the macadamias will burn if left for too long.
Serve with a spoonful of coconut cream, yoghurt or ice cream, if you like.
This recipe was first published in June 2015 and updated in May 2019.